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Crumbled Chicken With Spaghetti

Chef.at.Home's picture
Ingredients
  Broiler fryer chicken 3 , cut up
  Onion 1 Medium, peeled and sliced
  Salt 2 1⁄2 Teaspoon
  Peppercorns 1⁄2 Teaspoon
  Mushrooms 1 Pound, trimmed and sliced
  Butter/Margarine 1 Cup (16 tbs)
  Soft bread crumbs 1 Cup (16 tbs)
  Regular flour 1⁄2 Cup (8 tbs)
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Light cream/Table cream 2 Cup (32 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Thin spaghetti 8 Ounce, broken in 2-inch lengths (1 Package)
  Grated parmesan cheese 1 Cup (16 tbs)
Directions

1. Combine chicken, onion, 1 teaspoon of the salt, peppercorns and enough water to cover in a kettle. Heat to boiling; cover. Cook 40 minutes, or until chicken is tender. Remove from broth and cool until easy to handle. Strain broth into a 4-cup measure and set aside for making sauce.
2. Pull skin from chicken and take meat from bones; cube meat; place in a large bowl.
3. Saute mushrooms in 1/4 cup of the butter or margarine until soft in a large frying pan; combine with chicken.
4. Melt remaining butter or margarine in a saucepan. Measure out 1/4 cup and toss with bread crumbs in a bowl; set aside.
5. Stir flour, the remaining 1 1/2 teaspoons salt, pepper and nutmeg into remaining butter or margarine in saucepan; cook, stirring constantly, until bubbly. Stir in 3 1/2 cups of the chicken broth and cream. Continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat. Stir in sherry.
6. While sauce cooks, cook spaghetti, following label directions; drain well. Spoon into two baking dishes, 13x9x2. Spoon chicken mixture over spaghetti; spoon sauce over all.
7. Add Parmesan cheese to bread-crumb mixture and toss lightly to mix. Sprinkle over mixture in baking dishes.
8. Bake in moderate oven (350°) 30 minutes, or until bubbly and crumb topping is toasted. Garnish with bouquets of watercress, sliced mushrooms and pimiento strips, if you wish.

Recipe Summary

Cuisine: 
Italian
Method: 
Baked
Ingredient: 
Chicken
Servings: 
23

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